Moisture and motion activated cooling in kitchen apparel

ABSTRACT

The moisture and motion-activated cooling chef jacket is configured to be worn in a relatively hot work environment and includes a breathable outer layer having an inside and an outside, and is configured to define a front, back, sleeves, neck area and armpit area. A hydrophilic cooling layer is loosely layered at the inside of the breathable outer layer at the back, neck area and armpit area and configured to contact the skin of a chef to absorb sweat. The hydrophilic cooling layer is attached by seams to the inside of the breathable outer layer. The breathable outer layer includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer. The hydrophilic cooling layer is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.

BACKGROUND

In the food service industry, there is a problem of overheating and fatigue in the kitchen. High physical activity in a heated kitchen environment results in the generation of heat and associated perspiration inside the chef's garment, i.e. between the chef's body and the garment. The perspiration can be absorbed by the garment, which is in contact with the skin, and produce discoloration, which will appear unsightly.

Standard issue cotton-poly blends for chef's clothing do not address this issue. Heat related skin maladies are common. Attempts of wearing cotton t-shirts under chef's clothing may backfire due to the shirts becoming soaked and binding. Indeed, it becomes difficult to achieve a full range of motion wearing a wet under shirt.

There may be a general need for chef's garments that address the issues of heat and sweat that affect performance and appearance in the kitchen.

SUMMARY

In accordance with a representative embodiment, a moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment includes a breathable outer layer having an inside and an outside, and is configured to define a front, back, sleeves, neck area and armpit area. A hydrophilic cooling layer is loosely layered at the inside of the breathable outer layer at the back, neck area and armpit area and configured to contact the skin of a chef to absorb sweat. The hydrophilic cooling layer is attached by seams to the inside of the breathable outer layer. The breathable outer layer includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer. The hydrophilic cooling layer is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.

In accordance with various embodiments, the breathable outer layer may include air inflow/outflow areas configured to provide additional inflow and outflow of air to the evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer.

In accordance with various embodiments, the air inflow/outflow areas may comprise mesh portions corresponding to at least one of the back, neck area and armpit area.

In accordance with various embodiments, the air inflow/outflow areas may comprise vents formed in at least one of the back, neck area and armpit area.

In accordance with various embodiments, the breathable outer layer may comprise at least one of cotton, a cotton substitute, a polyester and a twill, and the hydrophilic cooling layer comprises a microfiber.

In accordance with various embodiments, the breathable outer layer may further include a stand-up collar, and the hydrophilic cooling layer may also be layered at the stand-up collar.

In accordance with various embodiments, the breathable outer layer may include a closure mechanism for selectively closing the chef jacket.

In another embodiment, a moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment includes a breathable outer layer having an inside and an outside, and a hydrophilic cooling layer is loosely layered at portions of the inside of the breathable outer layer and configured to contact the skin of a chef to absorb sweat at such portions. The breathable outer layer includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer. The hydrophilic cooling layer is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.

Another embodiment is directed to a method of making a moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment. The method includes: providing a breathable outer layer having an inside and an outside, and configured to define a front, back, sleeves, neck area and armpit area; loosely layering a hydrophilic cooling fabric at the inside of the breathable outer layer at the back, neck area and armpit area to contact the skin of a chef and to absorb sweat; and attaching the hydrophilic cooling fabric by seams to the inside of the breathable outer layer. The breathable outer layer includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer. The hydrophilic cooling layer is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.

In accordance with various method embodiments, the breathable outer layer may include air inflow/outflow areas configured to provide additional inflow and outflow of air to the evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer.

In accordance with various method embodiments, the air inflow/outflow areas may comprise mesh portions corresponding to at least one of the back, neck area and armpit area.

In accordance with various method embodiments, the air inflow/outflow areas may comprise vents formed in at least one of the back, neck area and armpit area.

In accordance with various method embodiments, the breathable outer layer may comprise at least one of cotton, a cotton substitute, a polyester and a twill, and the hydrophilic cooling layer comprises a microfiber.

In accordance with various method embodiments, the breathable outer layer may further include a stand-up collar; and wherein the hydrophilic cooling layer is also layered at the stand-up collar.

In accordance with various method embodiments, the breathable outer layer may be provided with a closure mechanism for selectively closing the chef jacket.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a diagram of a front view of an example implementation of a chef's jacket described herein;

FIG. 2 is a diagram of a back view of the chef's jacket of FIG. 1;

FIG. 3 is a diagram of an overview of the inside of the chef's jacket of FIG. 1;

FIG. 4 is a diagram of an enlarged view of the inside of the chef's jacket of FIG. 1 and including the hydrophilic cooling fabric at the back, neck area and armpit area;

FIG. 5 is a diagram of an enlarged cross-sectional view of the layers of the chef's jacket of FIG. 1;

FIG. 6 is a diagram of a front view of another example implementation of a chef's jacket described herein; and

FIG. 7 is a diagram of a back view of another example implementation of a chef's jacket described herein.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

The following detailed description of example implementations refers to the accompanying drawings. The same reference numbers in different drawings may identify the same or similar elements.

In the following detailed description, for purposes of explanation and not limitation, representative embodiments disclosing specific details are set forth in order to provide a thorough understanding of the present teachings. However, it will be apparent to one having ordinary skill in the art having had the benefit of the present disclosure that other embodiments according to the present teachings that depart from the specific details disclosed herein remain within the scope of the appended claims. Moreover, descriptions of well-known apparatuses and methods may be omitted so as to not obscure the description of the example embodiments. Such methods and apparatuses are clearly within the scope of the present teachings.

The terminology used herein is for purposes of describing particular embodiments only, and is not intended to be limiting. The defined terms are in addition to the technical and scientific meanings of the defined terms as commonly understood and accepted in the technical field of the present teachings.

As used in the specification and appended claims, the terms ‘a’, ‘an’ and ‘the’ include both singular and plural referents, unless the context clearly dictates otherwise. As used in the specification and appended claims, and in addition to their ordinary meanings, the terms ‘substantial’ or ‘substantially’ mean to within acceptable limits or degree. As used in the specification and the appended claims and in addition to its ordinary meaning, the term ‘approximately’ means to within an acceptable limit or amount to one having ordinary skill in the art. For example, ‘approximately the same’ means that one of ordinary skill in the art would consider the items being compared to be the same.

As discussed above, there may be a general need for chef's garments that address the issues of heat and sweat that affect performance and appearance in the kitchen. Although the present description refers to a “chef” it should be understood that other kitchen staff and team members, such as cooks, cleaners, managers etc., are also intended to be included in the discussion and meaning herein.

A moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment in accordance with features of an example implementation will be described initially with references to FIGS. 1-5.

FIG. 1 is a diagram of a front view of an example implementation of a chef's jacket described herein. FIG. 2 is a diagram of a back view of the chef s jacket of FIG. 1. FIG. 3 is a diagram of an overview of the inside of the chef's jacket of FIG. 1. FIG. 4 is a diagram of an enlarged view of the inside of the chefs jacket of FIG. 1. FIG. 5 is a diagram of an enlarged cross-sectional view of the layers of the chef's jacket of FIG. 1.

A moisture and motion-activated cooling chef jacket 10 is configured to be worn in a relatively hot work environment such as a kitchen. Of course, as would be appreciated by those in the food preparation industry, there may be a problem of overheating, unsightly sweat and associated fatigue in such a heated kitchen environment.

As shown, the moisture and motion-activated cooling chef jacket 10 includes a breathable outer layer 12 having an inside and an outside. As will be appreciated, the inside of the chef jacket 10 is intended to be worn adjacent the body of the chef, and the outside is intended to be exposed to the ambient environment of the chef. The chef jacket 10 is configured to define a front F, back B, sleeves S, neck area N and armpit area A.

In some implementations, the breathable outer layer 12 is made from cotton, cotton substitutes (e.g. Kottinu™ by Garmatex) or any other cotton-like material with a substantially similar or acceptable breathability. Other suitable materials may include, for example, poly-cotton twill (65% poly/35% cotton), organic cotton twill (100% organic cotton), stain repellant twill (65% poly/35% cotton) etc. The rate at which water vapor moves through a fabric influences the human perception and the cool/warmth feeling and is referred to as moisture vapor transmission. When a fabric allows the transport of water vapor at a faster rate, it may be said to be a breathable fabric. For example, cotton is a more breathable fabric than polyester.

A hydrophilic cooling layer 14 is loosely layered at the inside of the breathable outer layer 12, for example, at the back B, neck area N and armpit area A, as shown in FIG. 4, and which may be considered the primary perspiration areas of the upper torso. Of course the hydrophilic cooling layer 14 may also be layered in additional areas as desired.

The hydrophilic cooling layer 14 is attached by seams 16 to the inside of the breathable outer layer 12. A seam is a fold, line, or groove made by sewing together or otherwise joining the two pieces of material.

As shown in FIG. 5, the hydrophilic cooling layer 14 is configured to contact the skin of a chef to absorb sweat. The breathable outer layer 12 includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone Z formed between the hydrophilic cooling layer 14 and the breathable outer layer 12.

The hydrophilic cooling layer 14 is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer 14 promotes evaporation of absorbed sweat within the evaporative zone Z. In some implementations, the hydrophilic cooling layer 14 is made from a microfiber such as a micro-poly micro-nylon solid fabric with four-way stretch capability (e.g. such as in Iceskin™ towels by Garmatex), or any other performance polymer fabric that has the desired evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer 14 promotes evaporation of absorbed sweat. The movement of the chef in the kitchen results in overheating and corresponding perspiration that is then absorbed by the hydrophilic layer 14 and encouraged to evaporate through body motion and the inflow of air through the breathable outer layer 12 to reduce or eliminate associated fatigue in a heated kitchen environment.

FIG. 6 is a diagram of a front view of another example implementation of a chef's jacket 10′ described herein, and FIG. 7 is a diagram of a back view of another example implementation of a chef's jacket 10″ described herein. In accordance with various embodiments, and with additional reference to FIGS. 6 and 7, the breathable outer layer 12 may include air inflow/outflow areas 18/20 configured to provide additional inflow/outflow of air to the evaporative zone Z formed between the hydrophilic cooling layer 14 and the breathable outer layer 12. In some implementations, the air inflow/outflow areas 18/20 may include mesh portions corresponding to at least one of the back B, neck area N and armpit area A. The air inflow/outflow areas 18/20 may comprise vents formed in at least one of the back B, neck area N and armpit area A.

In some implementations, the breathable outer layer 12 may further include a stand-up collar (not shown), and the hydrophilic cooling layer 14 may also be layered at the stand-up collar. In accordance with various embodiments, the breathable outer layer may include a closure mechanism 22, e.g. buttons, for selectively closing the chef jacket.

Another embodiment is directed to a method of making the moisture and motion-activated cooling chef jacket 10 to be worn in a relatively hot work environment. The method includes: providing a breathable outer layer 12 having an inside and an outside, and configured to define a front F, back B, sleeves S, neck area N and armpit area A; loosely layering a hydrophilic cooling fabric 14 at the inside of the breathable outer layer 12 at, at least, the back B, neck area N and armpit area A to contact the skin of a chef and to absorb sweat; and attaching the hydrophilic cooling fabric 14 by seams 16 to the inside of the breathable outer layer 12. The breathable outer layer 12 includes a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone Z formed between the hydrophilic cooling layer 14 and the breathable outer layer 12.

As discussed above, the hydrophilic cooling layer 14 is stretchable and has an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer 14 promotes evaporation of absorbed sweat within the evaporative zone Z.

In accordance with various method embodiments, the breathable outer layer 12 may be provided with air inflow/outflow areas 18/20 configured to provide additional inflow and outflow of air to the evaporative zone Z formed between the hydrophilic cooling layer 14 and the breathable outer layer 12. The air inflow/outflow areas 18/20 may include mesh portions corresponding to at least one of the back B, neck area N and armpit area A.

Thus, in accordance with features and advantages of the present embodiments, movement of the chef in the kitchen results in overheating and corresponding perspiration that is then absorbed by the hydrophilic layer 14 and encouraged to evaporate through body motion and the inflow of air through the breathable outer layer 12 to reduce or eliminate associated fatigue and unsightly sweat in a heated kitchen environment.

The foregoing disclosure provides illustration and description, but is not intended to be exhaustive or to limit the implementations to the precise form disclosed. Modifications and variations are possible in light of the above disclosure or may be acquired from practice of the implementations.

Even though particular combinations of features are recited in the claims and/or disclosed in the specification, these combinations are not intended to limit the disclosure of possible implementations. In fact, many of these features may be combined in ways not specifically recited in the claims and/or disclosed in the specification. Although each dependent claim listed below may directly depend on only one claim, the disclosure of possible implementations includes each dependent claim in combination with every other claim in the claim set.

No element, act, or instruction used herein should be construed as critical or essential unless explicitly described as such. Also, as used herein, the articles “a” and “an” are intended to include one or more items, and may be used interchangeably with “one or more.” Furthermore, as used herein, the term “set” is intended to include one or more items (e.g., related items, unrelated items, a combination of related items, and unrelated items, etc.), and may be used interchangeably with “one or more.” Where only one item is intended, the term “one” or similar language is used. Also, as used herein, the terms “has,” “have,” “having,” or the like are intended to be open-ended terms. Further, the phrase “based on” is intended to mean “based, at least in part, on” unless explicitly stated otherwise. 

1. A moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment and comprising: a breathable outer layer having an inside and an outside, and configured to define a front, back, sleeves, neck area and armpit area; and a hydrophilic cooling layer loosely layered at the inside of the breathable outer layer at the back, neck area and armpit area and configured to contact the skin of a chef to absorb sweat; the hydrophilic cooling layer being attached by seams to the inside of the breathable outer layer; the breathable outer layer including a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer; the hydrophilic cooling layer being stretchable and having an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.
 2. The moisture and motion-activated cooling chef jacket of claim 1, wherein the breathable outer layer includes air inflow/outflow areas configured to provide additional inflow and outflow of air to the evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer.
 3. The moisture and motion-activated cooling chef jacket of claim 2, wherein the air inflow/outflow areas comprise mesh portions corresponding to at least one of the back, neck area and armpit area.
 4. The moisture and motion-activated cooling chef jacket of claim 2, wherein the air inflow/outflow areas comprise vents formed in at least one of the back, neck area and armpit area.
 5. The moisture and motion-activated cooling chef jacket of claim 1, wherein the breathable outer layer comprises at least one of cotton, a cotton substitute, a polyester and a twill, and the hydrophilic cooling layer comprises a microfiber.
 6. The moisture and motion-activated cooling chef jacket of claim 1, wherein the breathable outer layer further includes a stand-up collar; and wherein the hydrophilic cooling layer is also layered at the stand-up collar.
 7. The moisture and motion-activated cooling chef jacket of claim 1, wherein the breathable outer layer includes a closure mechanism for selectively closing the chef jacket.
 8. A moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment and comprising: a breathable outer layer having an inside and an outside; and a hydrophilic cooling layer loosely layered at portions of the inside of the breathable outer layer and configured to contact the skin of a chef to absorb sweat at such portions; the breathable outer layer including a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer; the hydrophilic cooling layer being stretchable and having an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.
 9. The moisture and motion-activated cooling chef jacket of claim 8, wherein the breathable outer layer includes air inflow/outflow areas configured to provide additional inflow and outflow of air to the evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer.
 10. The moisture and motion-activated cooling chef jacket of claim 9, wherein the air inflow/outflow areas comprise mesh portions corresponding to at least one of the back, neck area and armpit area.
 11. The moisture and motion-activated cooling chef jacket of claim 9, wherein the air inflow/outflow areas comprise vents formed in at least one of the back, neck area and armpit area.
 12. The moisture and motion-activated cooling chef jacket of claim 8, wherein the breathable outer layer comprises at least one of cotton, a cotton substitute, a polyester and a twill, and the hydrophilic cooling layer comprises a microfiber.
 13. The moisture and motion-activated cooling chef jacket of claim 8, wherein the breathable outer layer further includes a stand-up collar; and wherein the hydrophilic cooling layer is also layered at the stand-up collar.
 14. A method of making a moisture and motion-activated cooling chef jacket to be worn in a relatively hot work environment, the method comprising: providing a breathable outer layer having an inside and an outside, and configured to define a front, back, sleeves, neck area and armpit area; and loosely layering a hydrophilic cooling fabric at the inside of the breathable outer layer at the back, neck area and armpit area to contact the skin of a chef and to absorb sweat; and attaching the hydrophilic cooling fabric by seams to the inside of the breathable outer layer; the breathable outer layer including a breathability configured to provide an inflow of air to, and outflow of vapor from, an evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer; the hydrophilic cooling layer being stretchable and having an evaporative-related permeability such that body motion of the chef and corresponding stretching of the hydrophilic cooling layer promotes evaporation of absorbed sweat within the evaporative zone.
 15. The method of claim 14, wherein the breathable outer layer includes air inflow/outflow areas configured to provide additional inflow and outflow of air to the evaporative zone formed between the hydrophilic cooling layer and the breathable outer layer.
 16. The method of claim 15, wherein the air inflow/outflow areas comprise mesh portions corresponding to at least one of the back, neck area and armpit area.
 17. The method of claim 15, wherein the air inflow/outflow areas comprise vents formed in at least one of the back, neck area and armpit area.
 18. The method of claim 14, wherein the breathable outer layer comprises at least one of cotton, a cotton substitute, a polyester and a twill, and the hydrophilic cooling layer comprises a microfiber.
 19. The method of claim 14, wherein the breathable outer layer further includes a stand-up collar; and wherein the hydrophilic cooling layer is also layered at the stand-up collar.
 20. The method of claim 14, further comprising providing the breathable outer layer with a closure mechanism for selectively closing the chef jacket. 